Confit salmon with crushed horseradish Jersey Royal new potatoes

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Adam Gray's salmon and new potato recipe makes the most of princely salmon and seasonal Jersey Royals. The salmon is steadily confited to achieve a wonderfully melt-in-the-mouth texture, with a kick provided by the horseradish-enhanced potatoes.

First published in 2015






  • Thermometer
  • Metal rings


Place the Jersey Royals in a suitable saucepan. Cover with cold water and bring to a gentle boil. Cook for 8-10 minutes until tender and just cooked. Drain and set aside
Pour the rapeseed oil into a shallow saucepan and warm to approximately 70°C
  • 600ml of rapeseed oil
Remove the pan from the heat, add the salmon fillets skin-side up and return to a low heat
Confit the salmon fillets in the rapeseed oil for 6–8 minutes, or until the salmon is just cooked
Remove the salmon from the rapeseed oil (reserving the oil) and drain on absorbent kitchen towel. Season the cooked salmon fillets with a little lemon juice and flaky sea salt
Place the new potatoes back into boiling water for 2 minutes to reheat, then drain in a colander. Transfer the potatoes to a medium-sized saucepan and crush with a fork
Add the horseradish cream and spring onions to the crushed potatoes. Mix thoroughly and season with salt and ground white pepper to taste
To serve, place a medium-sized ring in the middle of each serving bowl, then spoon in the crushed Jersey Royal mixture
Remove the rings and gently place the salmon fillets on top. Dress with some micro ruby chard leaves, then drizzle some of the reserved rapeseed oil around the fish before serving
  • micro ruby chard leaves
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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